In a large skillet with 2-inch sides, heat oil over medium-high heat. Add chicken and sauté until lightly browned, about 2 minutes per side. Remove from pan and keep warm. Add onion to the pan and sauté until softened, about 3 minutes. Stir in cumin, oregano, cinnamon, nutmeg, cloves, cayenne and garlic. Add tomato paste and wine and simmer for about 2 minutes. Stir in tomatoes and brown sugar. Cover and simmer for about 5 minutes. Stir in olives and capers and return chicken to sauce. Heat briefly and serve.